Broccoli kale salad in balsamic vinegar

We were about to leave for a few days for Canada. Living in Seattle has the wonderful location setting of being able to be close to mountains, to the ocean, and to Canada. For the last lunch at home before the departure, we had berries, pomegranate, kale and broccoli, and I felt like these ingredients had to be consumed at their freshest. This steamed broccoli kale salad in balsamic vinegar features raw raspberries and pomegranate, and is topped with olive oil.

I also finished reading a book with a provocative title, “How not to die” by Michael Greger and Gene Stone. In it, they explain that leafy greens like broccoli, cauliflower, kale, contain some of the most potent cancer preventing ingredients, especially when combined with garlic or green onions. It made sense to add a few slices of garlic, as a result: garlic enhances flavor while making you stronger. What’s not to like? Of course, the dose makes the poison just like the dose makes the cure. So a few bites of garlic are optimal, as long as you don’t stuff yourself with it and get a stomach ache. In the right quantities, you could call this a How not to die Salad. Sounds delicious.

The raspberries, pomegranate come into the dish after steaming the broccoli first, since it takes the longest to cook, then the kale. The process of cooking tends to destroy some of vitamin C, while making it other nutrients easier to digest and easier to absorb. For the fruits, they are added as is, raw, with the olive oil.

We made this salad, again, for breakfast this morning. I asked my two kids if they wanted some, and both ate it. They impressed me!

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About Nico

Nicolas Pujol is a life enthusiast, technology executive and essayist. His personal website connects fitness, nutrition, recipes, philosophy and travel. He blogs about technology at Firstpractica.com, and about lifestyle at Laylita.com.